Kelly visits the Piedmont region of Italy for a holiday meal. Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasato, a classic Italian of beef braised in red wine. Don’t forget a cheese plate for dessert!

Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What she finds is a fascinating mix of strategic farming, homogenized cultures and immigration politics.

Nothing is more integral to Alaskan culture than salmon. Kelly heads to Port Lions on Kodiak Island to learn why the fish is so important. After a learning the secrets behind a Sriracha-infused hot smoked salmon, she adventures out to catch her own salmon.

The debate over raw milk in America is impacting the production of chevre in France. See how pasteurizing affects goat cheese and e explore the tough decision facing French cheesemakers about whether to pasteurize so they can export to America.

Chevre, or goat cheese, is one of the cherished food traditions of France. Kelly learns about the generations of artisan cheesemakers who have perfected the art of making goat cheese, and who now work hard to protect the authentic process and quality of the cheese.

I just watched the show and they used 2 cups persimmons per recipe! This recipe says 3 cups persimmon. That maybe the problem. In the show they messed up the recipe and put 4 cups persimmon in and had to double the whole recipe because they had doubled the persimmon quantity, so that means 2 cups.